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Thumb of Michigan | Let's see, use to put a spoon full of regular plain old sugar on my morning cereal, then drown in whole un-pasteurized milk. Or have eggs fried in bacon grease, bacon or sausage, with homemade bread with real butter, for breakfast every day.
Dinner (noon) and supper, always had some sort of potatoes, along with remaining meal cooked with either lard/bacon grease/butter. Pies were very common to have, all with lard crusts.
Don't remember seeing much corn syrup, margarine, cooking oils (woops, Cisco was around some).
Didn't need preservatives, nothing lasted very long with Mom, Dad, Grandpa, Hired Man & 6 kids eating. | |
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Dinner time 1950
